JUKUT NANGKA MEKUAH ( Young Jackfruit with
Coconut Milk )
If jackfruit
is not available, substitute with summer squash, winter melon or turnip.
##
750
g (1,5 lb) young jackfirnit, peeled, cleaned and cut in pieces 2.5
x 1 cm (1 x 1/2 in)
1 litre (4 cups) chicken stock
1/2 cup spice paste for vegetables
4 cups coconut milk
2 teaspoons salt
1/2 teaspoon black peppercorns, crushed
fried shallots to garnish
Bring 3
litres (12 cups) of lightly salted water to the boil. Add jacidruit,
bring back to the boil, then reduce heat and simmer for 15 minutes.
Drain water and rinse jackfruit in ice water. Heat chicken stock, add
vegetable spice paste and jackfruit and bring to the boil. Add coconut
milk and simmer, stirring continuously, until Jackfruit is tender and
stock thickens a little. Season to taste with salt and pepper and garnish
with fried shallots.
SAYUR
PAKIS ( Fern Tips in Garlic Dressing )
Fern tips-inexpensive
and gathered wild-have a delightful, spinach-like flavour. #
400
g (12,5 oz) young fern tips or spinach
3 cloves garlic
4 cm (1,5 in) kencur root, peeled and chopped
4-7 bird's-eye chillies
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon blacit peppercorns, crushed
Blanch
fern tips in boiling water and cool under run- ning water. Drain and
dry thoroughly. Place all remaining ingredients in a food processor
and blend coarsely, or grind in a stone mortar. Combine this mixture
with the vegetables and mix well. Serve at room temperature.
Helpful
hints : The fern tips and the seasonings can be prepared in
advance and combined just before serving.
